Tavola marocchina
Original traditionpastryRabat-Salé-Kénitra

Pasticceria con acqua di fiori d’arancio e mandorle

Una preparazione marocchina di dolci e pasticceria di Rabat-Salé-Kénitra, legata al patrimonio andaluso-marocchino, costruita su acqua di fiori d’arancio, mandorle e mastice e cotta secondo la logica di pentola pesante.

Prossimo passo
Trasforma questo piatto in una tappa gastronomica, un’idea di mercato o un vincolo dell’itinerario.
Tavola marocchina
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Storia e sapore

Legato a Rabat-Salé-Kénitra e al patrimonio andaluso-marocchino, questo piatto conserva memoria culinaria marocchina attraverso pazienza, ingredienti di stagione e tavola condivisa. Il suo equilibrio tra spezie, dolcezza, fumo, cereali o salsa mostra come le cucine marocchine trasformino il territorio in ospitalità.

Dove vivere questa esperienza

Pasticceria con acqua di fiori d’arancio e mandorle appartiene alla tavola di Rabat-Salé-Kénitra. Assaggialo dove vive la sua tradizione culinaria Andalusian-Moroccan heritage, oppure inseriscilo in un itinerario attraverso la regione.

Vedi Rabat-Salé-Kénitra sulla mappaEsplora i luoghi in Rabat-Salé-Kénitra
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Tangier and Taghazout: imperial-city depth before Agadir

10 giorni · Tangier → Agadir
Itinerario gastronomico
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Tangier toward Agadir: imperial-city depth through Marrakech

8 giorni · Tangier → Agadir
Itinerario gastronomico
Itinerario

Asilah to Agadir: markets, regional tables and coast from Tangier

10 giorni · Tangier → Agadir
Itinerario gastronomico
Ricette collegate
Ricetta

Moroccan Seafood and Broccoli Salad

modified version of a jane brody recipe. you can substitute sliced surimi sticks for the shrimp or scallops but, if you do so, do not add until salad has been dressed and tossed or the surimi will shred. cooking (passive) time also includes chilling time.

broccoli florets, scallions, red bell peppers, currants, small shrimp…
Metodo di cucina
Ricetta

Seafood Bastilla with Shrimp, Calamari and Fish

Swordfish, shrimp, and calamari are mixed with Chinese vermicelli, black mushrooms, and a spicy tomato sauce. The filling is enclosed in paper-thin warqa or phyllo dough and then baked.The measures below are for raw seafood prior to cleaning. Prep time does not include shelling or deveining shrimp or cleaning calamari. Save time by having your fishmonger do some of this for you.Seafood Bastilla can be assembled and frozen until baking time. Shape the bastilla into a single large pie as shown here or make small, individual-sized pies for easier serving.

For the Seafood:, 1 kilogram/2 pounds fresh medium shrimp (shelled, cleaned and tails removed), 1/2 kilogram/1 pound fresh calamari, cleaned and cut into 1/4" rings (tentacles chopped), 1/2 kilogram/1 pound fresh swordfish (or another firm, low-fat fish), 3 tablespoons butter (divided)…
Metodo di cucina
Ricetta

Moroccan Gazelle Horns Kab El Ghzal Cornes De Gazelle

popular moroccan pastry. they are stuffed with almond paste and curved into horn-shaped crescents.

unsalted butter, sunflower oil, flour, salt, ice water…
Metodo di cucina
Ricetta

Almond Filo Snake

sweet and crunchy - and looks great on the plate, too! a sweet ending to a moroccan meal! you can use butter in place of the oils, but watch carefully to prevent burning. it will also alter the taste considerably.

ground almonds, sliced almonds, confectioners' sugar, egg, lemon zest…
Metodo di cucina